Almond butter (original recipe was for peanut butter. I use almond cause i'm allergic to peanut)
1/4
c
Cider vinegar
2
tb
Tamari sauce
2
tb
Blackstrap molasses
1/4
c
Cayenne (this is a huge amount – I use 1-2 tsp.)
1
lb
Broccoli
2
ts
Ginger
4
Cloves garlic
1
lb
Tofu; cubed
2
c
Onion; thinly sliced
1
c
Chopped cashews (up to)
3
tb
Tamari sauce
2
Minced scallions
INSTRUCTIONS
SAUCE
SAUTE
Source: The Enchanted Broccoli Forest
In small saucepan, whisk together almond butter and hot water until you
have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu
chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute
remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute
for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until
broccoli is bright green. Toss saute with sauce, mixing in the minced
scallions as you toss. Serve over rice.
DARSIE@ECE.UCDAVIS.EDU
(RICHARD DARSIE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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